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These roasted chickpea gyros are an easy protein-forward vegetarian dinner, perfect for feeding the whole family on busy weeknights. Originally created in 2015, this recipe has since been devoured by thousands of readers who love it. It’s a fan favorite!

Serve it with this Mediterranean quinoa kale salad or this tahini cucumber salad!

Two pita wraps filled with roasted chickpeas, fresh greens, tomato slices, red onion, and a creamy white sauce, served on parchment paper with extra chickpeas scattered around.
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Best Veggie Gyros…Ever

As a seasoned gyro enthusiast and fanatic of chickpea recipes, I’m here to tell you this roasted chickpea gyro recipe is the BEST!

You get all the deliciousness of classic gyros with a feel-good, plant-based twist—roasted chickpeas, fresh veggies, and creamy tzatziki, all wrapped in pillowy-soft pitas.

Reader rating

★★★★★

“I made this recipe for dinner tonight and it was the absolute best. It is so incredibly simple and it tastes so good. This recipe will be a regular in my life from now on. I wish I had tried it sooner.” —Christina K

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A hand holds a chickpea gyros pita stuffed with lettuce, tomato, cucumber, red onion, spiced roasted chickpeas, and a creamy white sauce.
Serve them on a folded or stuffed pita flatbread (everyone at the table can assemble their own).
A glass container holds pita bread, sliced cucumbers, tomatoes, red onions, roasted chickpeas, and a portion of creamy white dip—perfect for assembling fresh chickpea gyros.
Or meal prep it for a vegetarian lunch worth looking forward to! Makes 4 meal prep lunches.

Key Ingredients

These chickpea gyro wraps are made with easy-to-find, budget-friendly ingredients. Jump to the recipe card for all the measurements – this is just an overview.

  • Chickpeas: Chickpeas bring protein, fiber, and a satisfying texture to your gyros. You can use canned chickpeas for convenience or try cooking your own chickpeas from dry for the creamiest texture.
  • Spices: To create a classic gyro taste, we’ll use paprika for smokiness and color, black pepper and cayenne for a kick, and salt.
  • Pita Flatbreads: If you’re gluten-free, try using gluten-free wraps or lettuce leaves as an alternative.
  • Tzatziki: This creamy, tangy sauce is a must for traditional gyros! Find it pre-made near the hummus and dips section, or easily make your own tzatziki. If you’re dairy-free, try vegan yogurt for a dairy-free tzatziki.
Ingredients for a pita sandwich laid out on a green surface: pita bread, chickpeas, oil, sliced onion, seasonings, tomato slices, chopped lettuce, and tzatziki sauce.

Making vegetarian gyros is So Easy

Jump to the recipe for the full printable recipe – this is just an overview.

  1. Prep the oven and pat the chickpeas dry before tossing them with spices.
  2. Roast the chickpeas on a greased-rimmed baking sheet.
  3. Assemble the pitas with chickpeas, veggies, and sauce!
A flatbread with chickpeas, tomato slices, red onion, lettuce, and white sauce on parchment paper, surrounded by ingredients on a green surface.
We won’t roast the chickpeas for too long—just until they’re cooked but not hard. This will give them a hearty texture, replacing any desire you may have for putting meat into this vegetarian sandwich.

roast Or Air Fry

You can roast the chickpeas in the oven at 400°F (204°C) for 20 minutes. Or, if you have one, you can also roast chickpeas in the air fryer. (It’s much quicker!)

Two pita wraps filled with roasted chickpeas, fresh tomato slices, red onions, greens, and a creamy white sauce, served on a tray.
A pita wrap filled with lettuce, tomato, red onion, seasoned chickpeas, and a creamy spread—these delicious chickpea gyros are tied with twine and partially wrapped in paper for the perfect handheld meal.
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Roasted Chickpea Gyros

4.81 from 192 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people
These roasted chickpea gyros are an easy, family-friendly vegetarian dinner–perfect for busy weeknights. A fan-favorite recipe loved by thousands since 2015!

Ingredients 

  • 1 15-oz can chickpeas, 425 g, 1 ½ cup soaked chickpeas if starting from dry, drained and rinsed
  • 1 Tbsp olive oil, 15 mL
  • 1 Tbsp paprika*
  • 1 tsp ground black pepper
  • ½ tsp cayenne pepper
  • ¼ tsp salt
  • 4 pita flatbreads
  • 1 cup tzatziki (click for recipe), 250 g, use ⅓ recipe if you’re just making it for these gyros
  • ¼ red onion, cut into strips
  • 2 lettuce leaves, roughly chopped
  • 1 tomato, sliced
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Instructions 

  • Prep: Preheat oven to 400°F (204°C). Drain and pat dry 1 15-oz can chickpeas with paper towel, removing any skins that may come off.
    Cooked chickpeas spread out on a white paper towel for drying, placed on a light green surface.
  • Flavor: In a medium bowl, toss chickpeas with 1 Tbsp olive oil, 1 Tbsp paprika*, 1 tsp ground black pepper, ½ tsp cayenne pepper, and ¼ tsp salt.
    A glass bowl filled with chickpeas topped with various spices, including paprika and salt, on a light green textured surface.
  • Roast: Spread chickpeas on a greased rimmed baking sheet and roast for about 20 minutes until lightly browned but not hard.
    Seasoned roasted chickpeas are spread evenly on a baking sheet, showing a golden-brown color and scattered spices.
  • Assemble: Spread some tzatziki onto one side of the pita, then sprinkle in chickpeas and add veggies. Fold in half and enjoy!
    Two flatbreads filled with roasted chickpeas, fresh vegetables, and creamy sauce, served on parchment paper with a spoonful of sauce and veggie slices nearby.

Notes

*If you don’t like spicy foods, halve the amount of paprika, black pepper, and cayenne pepper. Taste a chickpea before baking and adjust flavors as needed.
If your pita bread cracks when you fold it, cover the rest with a moist paper towel and microwave for 20 to 30 seconds. Assemble your sandwiches immediately after microwaving.

Nutrition

Serving: 1gyro | Calories: 331kcal | Carbohydrates: 45g | Protein: 11.5g | Fat: 12.6g | Sodium: 575mg | Fiber: 7.5g

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Mediterranean PAIRINGS

P.S. For another vegetarian sandwich you’ll love, try my easy veggies wraps with hummus! Or make my infamous Marry Me Chickpeas recipe for another easy chickpea dinner.

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4.81 from 192 votes (91 ratings without comment)

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258 Comments

  1. Britney Montgomery says:

    Wow! My husband is the pickiest eater, but he absolutely LOVED this. THANK YOU SARAH! Amazing, as always.

    Reply
    1. Sarah says:

      Ah success!! Thanks so much for commenting, Britney. This means so much to me! I’m so happy I could help you get your picky eater to eat 🙂

  2. Aryn says:

    Oh my goodness these look amazing! Thanks for sharing! I’m about to move and have tons of chickpeas to eat. I think I know how I’m going to do that now 🙂

    Reply
    1. Sarah says:

      Thanks, Aryn! Haha I could honestly eat these everyday, and it looks like you just might for the next few days. Good luck with the move and happy cooking! 🙂

  3. Emily says:

    What’s the best way to store the left over chickpeas?

    Reply
    1. Sarah says:

      Hi Emily! Store them in an airtight container at room temperature. They should stay good for 1 to 2 weeks 🙂

  4. Brian Jones says:

    5 stars
    This sounds absolutely delicious and really unusual, beautiful pictures too 🙂

    Reply
    1. Sarah says:

      Thanks so much, Brian!

  5. Sarah says:

    These look so simple AND so delicious…perfect! Can’t wait to make them, thanks for sharing!

    Reply
    1. Sarah says:

      Thanks Sarah! I hope you like them! 🙂

  6. Mark, CompassandFork says:

    5 stars
    Roasted chickpeas are just fantastic. Great ideas as gyros.

    Reply
    1. Sarah says:

      Thanks, Mark!

    2. ioanna says:

      5 stars
      What you made, although it looks delicious, can’t be called gyros! This is souvlaki!! Gyros in Greek means literally something that spins and it is referred to the meat we put in the souvlaki. 🙂

    3. Sarah says:

      Hey Ioanna! Thanks for sharing your knowledge 🙂 My understanding is that souvlaki is skewered pieces of meat, while gyro meat is just as you described. And while some people call the whole sandwich souvlaki, where I grew up all the Greek restaurants called it gyro. But regardless of what you call it, this is just a healthy vegetarian take on a Mediterranean classic 🙂

  7. Sarah says:

    Yesss aren’t roasted chickpeas such an undiscovered treasure? Thanks so much for stopping by, Michelle!

    Reply
  8. Sarah says:

    Yea with bread and veggies they become SO filling! Maybe make extra to snack on too so you don’t run out 😉 Happy cooking!

    Reply
  9. Melanie says:

    This looks amazing! I’d like to make it one night this week for dinner. Do you have any side suggestions?

    Reply
    1. Sarah says:

      Hi Melanie! I think a Greek salad of sorts would be perfect with these. This recipe for Greek Orzo Salad looks mighty tasty (I’ve been on an orzo kick lately!). If you’re wanting to keep with the street food style of the gyros, potato wedges would also be nice. Here is a recipe for Crispy Greek Lemon Potatoes. Happy cooking and enjoy! 🙂

  10. Kelsey says:

    5 stars
    These were delicious! I cheated and bought my tzatziki, but I’m sure the’d be even better with the homemade stuff. Really yummy. Thanks for the recipe!

    Reply
    1. Sarah says:

      So glad you liked them, Kelsey! And hey, we can’t always homemake everything 😉